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en Settings table and tips
8
Table of cooking times
The table below lists the optimal heat settings and
cooking times for various types of food. The information
given applies when cooking four portions.
The cooking times and heat settings may vary
depending on the type of food, its weight and quality, on
the type of gas used, and on the material from which
the cookware is made. To prepare this dish, stainless
steel cookware was mainly used.
Always use cookware that is the right size and place it
in the centre of the burner. You can find information
about the diameter of the cookware under ~ "Suitable
pans"
Information on the table
Each type of food can be prepared in one or two steps.
Each step includes the following information:
In the table, you will find information on how to cook
food on different burners. We recommend using the first
burner. The model overview describes all the burners
on the hob.~ Page 2
Place the pans on the pan
supports, never directly on
the burner.
Make sure that the pan
supports and burner caps
are correctly positioned
before using the appliance.
Pans should be placed on
the hob carefully.
Do not strike the hob and
do not place excessive
weight on it.
§
Cooking position
v
Cooking time in minutes
Method Burner Step 1 Step 2
Meal
§ v § v
Boiling, cooking
Fish soup %$' 8-9 6-13 1-4 4-9
Cream of pumpkin,
borscht
%$' 9 8-17 2-6 17-33
Minestrone (vege-
table soup)
%$& 9 8-12 3-6 35-50
Spaghetti %$' 8-9* 8-12 6-7 10-12
Rice %$' 8-9 4-9 2-6 11-15
Ravioli %$' 8-9 4-14 6-8 5-8
Mountain lentils %$' 6-9 8-22 4-8 25-35
Blue mussels %&' 9 4-7
Boiled sausages
(12 pcs)
$'( 4-9 8-14
Rice pudding** $#' 7-9* 9-14 1-4* 21-31
Custard** %$' 2-5* 3-13
* Without a lid
**Stirring constantly
Sponge (in the
bain marie)
%'& 9 35-45
Deep-frying in oil
Chips '%& 7-9* 15-20
Spanish tortilla %&' 9* 18-30
Breaded hake %&( 6-8* 4-10
Chicken escalope
(8 chicken breast
fillets)
%'$ 9* 2-12 6* 5-8
Croquettes, frozen
(16 pcs)
&%' 8-9 4-10
Fish fingers, fro-
zen (12 pcs)
&%' 8-9 4-10
Deep frying with
a little oil, until
golden brown,
frying in the pan
Vegetables in tem-
pura batter
%&( 7* 5-8 5-6* 5-9
Sautéed fresh veg-
etables**
'&% 9* 6-8
Shakshuka, mene-
men
$%( 6-9 7-13 3-4 4-9
Omelette (1 por-
tion)
$%& 8-9* 2-5
Baked salmon %&( 6-8* 2-4 1 2-8
Duck breast
(1 portion)
$%' 5-7* 6-11
Beef Stroganoff &%' 8-9* 5-13
Minced meat %$& 8-9* 12-25
Small sausages
(12 pcs)
%$' 7-9 5-12
Beefburgers
(4 pcs., 1 cm thick,
110 g)
%&' 9* 1-3 7* 2-6
Crêpes (4 pcs) &%' 7* 1-3 4-6* 7-19
Frozen vegeta-
bles**
%&' 9* 5-12
Napoli sauce $'& 6-8* 1-4 4-6* 12-19
Pizza (20 cm) '&% 1 4-20
Cooking in a
pressure cooker
Boiled potatoes
(mashed, potato
salad)
%$' 7-9 8-13 5-6 14-18
Hummus (puréed
chickpeas)
%&' 7-9 10-12 4-7 37-43
Bread pudding (in
the bain marie)
%'( 9 7-12 6-7 15-18
Method Burner Step 1 Step 2
Meal
§ v § v
* Without a lid
**Stirring constantly
Cleaning and maintenance en
9
Cooking tips
■ Use a pressure cooker to cook creamy soups and
pulses. This significantly reduces the cooking time. If
you are using a pressure cooker, follow the
manufacturer's instructions. Add all of the
ingredients at the start.
■ Always use a lid when cooking potatoes and rice.
This significantly reduces the cooking time. The
water must be boiling before you add pasta, rice or
potatoes. Then adjust the heat setting to continue
boiling.
■ For pan-cooked dishes, heat the oil up first. As soon
as you have started the frying, keep the pan at a
constant temperature by adjusting the heating
setting as required. When preparing several
portions, wait until the relevant temperature has
been reached again. Turn the food regularly.
■ When cooking soups, cream, lentils or chickpeas,
add all of the ingredients to the cookware at the
same time.
2Cleaning and maintenance
Cl eani ng and mai nt enance
Cleaning
Once the appliance is cool, use a sponge to clean it
with soap and water.
After each use, clean the surface of the respective
burner parts once they have cooled down. If any
residue is left (baked-on food, drops of grease etc.),
however little, it will become stuck to the surface and
more difficult to remove later. The holes and grooves
must be clean for the flame to ignite properly.
The movement of some pans may leave metal residue
on the pan supports.
Clean the burners and pan supports using soapy water
and scrub with a non-wire brush.
If the pan supports are fitted with rubber rests, ensure
that these are also cleaned. The rests may come loose
and the pan support may scratch the hob.
Always dry the burners and pan supports completely.
Water droplets or damp patches on the hob at the start
of cooking may damage the enamel.
After cleaning and drying the burners, make sure the
burner caps are correctly positioned on the diffuser.
Caution!
■ Do not remove the control knobs when cleaning the
appliance. The appliance may be damaged if
moisture finds its way inside.
■ Do not use steam cleaners. This could damage the
hob.
■ If your hob is fitted with a glass or aluminium panel,
never use a knife, scraper or similar implement to
clean the point where it joins the metal.
■ Do not put the burner components in the
dishwasher.
Maintenance
Always clean off any liquid as soon as it is spilt. This will
prevent food remains from sticking to the hob surface
and you will save yourself any unnecessary effort.
Due to the high temperatures endured, the wok burner
and the stainless steel zones (grease drip tray, burner
outline, etc.) can change colour. This is normal. After
each use, clean these areas with a product that is
suitable for stainless steel.
It is recommended that the cleaning product available
from our Technical Assistance Service (code 311499)
is used regularly.
Caution!
The stainless steel cleaner must not be used in the area
around the controls. The (printed) symbols may be
wiped off.
Do not leave acidic liquids (e.g. lemon juice, vinegar,
etc.) on the hob.
Melting, defrost-
ing, fine dishes
Béchamel sauce** #$' 5-6* 1-4 5-6 2-11
Blue cheese
sauce**
#$( 3-7* 3-6
Carbonara sauce $%( 3-6* 4-15 3-5* 4-8
Milk chocolate #($ 1* 10-20
Method Burner Step 1 Step 2
Meal
§ v § v
* Without a lid
**Stirring constantly
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